Ingredients

• 4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
• 2 tsp cornflour
• 1 onion, diced
• 2 tbsp rapeseed oil
• 1 garlic clove, crushed
• 2 tsp curry powder
• 1 tsp turmeric
• ½ tsp ground ginger
• pinch sugar
• 400ml chicken stock
• 1 tsp soy sauce
• handful frozen peas
• rice to serve

Method

STEP 1
Toss the chicken pieces in the cornflour and season well. Set them aside.

STEP 2
Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.

STEP 3
Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

Chef's Tips

Lovely with a bit of naan and mango chutney, or maybe throw in some spinach to up your veg count.